These No Bake Peanut Butter Bars are quickly put together and just as quickly eaten. These can go on a picnic or serve as dessert for an outdoor dinner. If you love peanut butter cups these are a bigger, better version. These No Bake Peanut Butter Bars fall into the ridiculously easy category and are great for something to do with the kids department.
I will be demonstrating these Thursday, June 2nd on KMOV-TV's Great Day St. Louis at 9:00 a.m.
Chocolate Crumb Crust1 ⅓ cups graham cracker crumbs* (170 grams or 6 ounces)
¼ cup cocoa (25 grams or 1 scant ounce)
½ cup unsifted powdered sugar (55 grams or 2 ounces)
1 stick unsalted butter, melted (114 grams or 4 ounces)
*Buy them in crumbs or run crackers through food processor
Combine the crumbs, cocoa and powdered sugar in a bowl. Mix very well. Pour butter over and mix with a fork until completely combined.
Line an 8x8 inch pan with parchment papert. Press the crumbs into the bottom of the shell. Set aside.
Peanut Butter Filling
1 ½ cups cream peanut butter (340 grams or 12 ounces)
½ cup (1 stick) butter, very, very soft but not runny (114 grams or 4 ounces)
1 pound powdered sugar (454 grams
2 teaspoon vanilla
¼ cup 40% or heavy cream
Combine all of the ingredients in the bowl of a mixer. Beat until well combined. Spread over the chocolate crust. Set aside.
Chocolate Topping12 ounces semisweet chocolate (225 grams)
¼ cup Crisco or like shortening (Do not use butter or oil)
Place in a small bowl and microwave at half power for about 2 minutes. Stir until smooth. If it won't smooth out, microwave at half power for 5 to 10 seconds more. Wait for a minute and then stir again. If using a whisk, be gentle to avoid air bubbles.
Pour over the peanut butter filling. Rotate the pan to evenly cover the filling. Chill until completely set.
Release by turning upside down on a board. Use a hair blower set on high to heat the edges of the pan until it drops out. Remove the paper. Turn it right side up.
Cut 5 across, 1 ½" and three down, 2 ⅔ inches. You can also cut these bars in half for smaller treats. For perfect cuts, run the knife under really hot water, wipe it quickly and melt down through the top layer with steady pressure, then cut straight down. Re-heat the knife for each cut.
Note: If it is very warm, you may want to refrigerate these if they soften too much.
Yield: 15 bars or 30 half size treats.